Reese’s cups are one of the few chocolate based foods that would make their way in to my shopping basket, but for something as simple as a nut butter cup, there’s a heck of a lot of sugar and salt in them. In an attempt to make them more guilt-free, I whipped up a batch with 90% cocoa chocolate and some almond butter from My Protein.
Before we get stuck in to the ‘how to, I’m going to side track a bit and give you an illustration of my terrible estimation skills. See, before the almond butter landed on my doorstep, I’d imagined your average sized tub but this is the nut butter mother load. It turns out that 1 kilogram of pure blended almonds yields a paint bucked sized tub! This isn’t the first time that I’ve chosen something online and had a shock when it arrived. I was worried that we’d never get through it, but lifting the lid off three weeks later I’d say we’ve made some serious headway. It’s so tasty, has no added salt or sugar and isn’t cloying like a lot of nut butters can be.
To make your own, melt plain chocolate and add around 2 tsp to the bottom of some cake cases, leave to set slightly then add a blob of almond butter and top up with chocolate until it’s covered. 150 grams of chocolate makes around 10, depending on how generous you are when topping them.
These Reese’s style cups would be a great way to introduce kids to dark chocolate. They’re simple enough for little ones to get involved with and the perfect healthier treat for lunch boxes.